Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat.
Authors: Tateo Alessandra, Maggiolino Aristide, Domínguez Ruben, Lorenzo José Manuel, Dinardo Francesca Rita, Ceci Edmondo, Marino Rosaria, Malva Antonella Della, Bragaglio Andrea, Palo Pasquale De
Journal: Animals : an open access journal from MDPI
Summary
# Editorial Summary: Vacuum Ageing Effects on Foal Meat Quality Researchers examined how 14 days of vacuum ageing at 4°C affects the chemical composition, oxidative stability and sensory properties of foal meat (Longissimus thoracis muscle), using volatile organic compound analysis, oxidative markers, antioxidant enzyme activity and trained sensory evaluation across ageing periods of 1, 6, 9 and 14 days post-slaughter. Aldehydes dominated the volatile profile of cooked samples (47–59% of total compounds), with hydrocarbons comprising 9–32%, whilst lipid oxidation remained stable throughout ageing; however, protein oxidation increased significantly by day 14, coinciding with rises in protective antioxidant enzymes (catalase, superoxide dismutase and glutathione peroxidase). The optimal vacuum ageing window for foal meat lies between 6–9 days, which delivered the most favourable sensory scores without triggering the protein oxidative stress seen at 14 days. For equine practitioners involved in meat production or quality assessment, these findings suggest that vacuum ageing protocols should target the mid-range timeframe rather than extending to two weeks, balancing the flavour and texture development benefits against emerging oxidative deterioration in the protein matrix.
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Practical Takeaways
- •For equine meat producers: 6-9 days vacuum aging at 4°C provides optimal sensory quality and consumer acceptability
- •Vacuum aging preserves meat quality by controlling lipid oxidation, though protein oxidation begins at day 14
- •Storage conditions in this study demonstrate a practical protocol for extending foal meat shelf-life without quality degradation
Key Findings
- •Aldehydes comprised 47.18-58.81% of volatile organic compounds in cooked foal meat, followed by hydrocarbons at 9.32-31.99%
- •Vacuum aging did not significantly alter lipid oxidation markers (TBARs and hydroperoxides) but increased protein carbonyls by day 14 (p<0.01)
- •Antioxidant enzyme activities (catalase, superoxide dismutase, glutathione peroxidase) increased significantly during aging (p<0.01)
- •Optimal vacuum aging duration is 6-9 days post-slaughter for improved sensory evaluation